Pecan Cake with Banana Icing

Jennifer, Bake or Break

I inherited my love of baking from my grandmother. Far more often than not, there was always some fabulous homemade cake or pie in her kitchen. I am fortunate to have most of her recipes in my collection.

With this cake, I take one of my favorite cake recipes and top it off with one of my grandmother’s icing recipes. The result is a delicious pecan cake with just a hint of cinnamon topped off with a sweet banana icing. It’s just the kind of cake that’s a perfect end to your special Easter meal.

Pecan Layer Cake with Banana Icing
By Jennifer
Serves 12 to 16 (makes one 9-inch cake)

Cake Ingredients:
2 cups all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
3 large eggs
1 tablespoon vanilla extract
1 cup sour cream
1/2 cup finely chopped pecans, toasted

Preheat oven to 350°F. Butter two 9-inch round cake pans.

In a medium bowl, whisk together flour, baking powder, salt and cinnamon. Set aside.

In a large bowl, beat butter, granulated sugar and brown sugar until fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla.

Gradually add flour mixture and mix until combined. Stir in sour cream. Stir in pecans. Divide batter evenly between both cake pans.

Bake 22-25 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans on wire rack.

Icing Ingredients:

1 large banana
2 tablespoons unsalted butter, melted
1 tablespoon lemon juice
16 ounces (4 cups) confectioners’ sugar
2-4 tablespoons coarsely chopped pecans, toasted (optional)

In a large bowl, mash banana. Stir in butter and lemon juice. Add confectioners’ sugar in 3 to 4 additions and mix until smooth and spreadable.

Remove one cake layer from the pan and place on a cake plate. Cover the top of the cake with half of the icing. Top with remaining cake layer. Cover the top with remaining icing. Garnish with pecans, if desired.

Refrigerate cake until frosting has set (1-2 hours) before serving.

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6 thoughts on “Pecan Cake with Banana Icing

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  1. JEP said:

    MMmm….a cake recipe with a few of my favorite ingredients. I will bake a 9×13 pan for my family gathering this weekend…thanks!

  2. Beverly Kendrick said:

    I hope this cake will work with gluten free flour. I need to change the frosting. I have a banana allergy.

  3. Marieke said:

    This cake sounds delicious. Love the idea of a banana icing. Will definitely have to try it sometime soon!

  4. bren said:

    I wish someone who had actually baked the cake had commented so I would know what to expect from this recipe.

  5. Pat said:

    Do you have anymore icing recipes or homemade cake recipes you can share w/me.

  6. realbutter said:

    Pat – we have lots of cake and icing recipes. Check out our recipes page and look for desserts. Enjoy!